Application of hs-spme-gc-ms derived variables for monitoring ripening induced changes in cheese volatile compounds Fig. S1

Application of HS-SPME-GC-MS derived variables for monitoring ripening induced changes in cheese volatile compounds



Fig. S1. Typical TIC chromatograms of the HS-SPME-GC-MS analyses of “Pirotski kačkavalj” cheese: sample EC1, extraction of flavor compounds carried out with PDMS (top) and PA fibers (bottom); 1-ethanol, 2- 3-methyl-1-butanol, 3- 2-heptanone, 4- 2-nonanone, 5- butanoic acid and 6- hexanoic acid



Fig. S2. a) Dendrogram (AHC analysis) representing chemical composition dissimilarity relationships (relative amounts of individual compounds were used as variables: PA and PDMS original variables) of 16 cheese samples (observations) obtained by Euclidian distance dissimilarity (dissimilarity within the interval [0, 3500], using aggregation criterion-Ward's method). Four statistically different groups of samples were found. b) PCA ordination (original variables) of 16 cheese samples (observations). Axes (F1 and F2 factors-the first and second principal component) refer to the ordination scores obtained for the samples. Axis F1 accounts for ca. 33% and axis F2 accounts for a further 16% of the total variance. c) Dendrogram (AHC analysis) representing chemical composition dissimilarity relationships (relative amounts of classes of compounds were used as variables: PA and PDMS transformed variables) of 16 cheese samples obtained by Euclidian distance dissimilarity (dissimilarity within the interval [0, 9200]). Three statistically different groups of samples were found. d) PCA ordination (transformed variables) of 16 cheese samples. Axis F1 accounts for ca. 38% and axis F2 accounts for a further 34% of the total variance

Каталог: esm
esm -> Activity of molybdate-intercalated layered double hydroxides in the oxidation of styrene with air